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JULY 2010 When we first started using Frylow I was skeptical it would produce the promised results. However after using it for a week we were cooking at a lower temperature (320 F) and had extended the life of our oil from two to six days. This represents a significant reduction in our oil usage. I was even more impressed with the product once I did some calculations of the economic impact on our oil costs. With all three Fryers using Frylow we are saving $1123 per month. That equates to $ 14,601 a year and $ 73,008 over five years. These numbers are astounding and don’t even take into account the reduction in our gas bills from cooking at 25 degrees Fahrenheit lower temperature. In addition to lowering our costs the quality of the final product has also improved as food now comes out crispier with far less grease in it. I would recommend this product to all restaurant owners. Ernesto Santiago
We started testing Frylow in our Scottsdale Restaurant in October 2009. Having been in the restaurant industry for nearly thirty years, I have seen many products that promise to reduce oil costs. Frylow is the only one that has truly delivered. We went from changing our oil on average every three days to eight to nine days. We were also able to decrease the temperatures on all of our fryers with a decrease in our utility costs. Another great thing about Frylow is the quality of the product. The food comes out lighter in color and the flavor profile is cleaner without an oil residue. I would definitely recommend Frylow to any compny that uses deep fryers. We plan on implementing frylow in all of our existing and future restaurants! Christopher Thomas
JUNE 2010 Hi Peter, as per our conversation. We have now had the Frylow device operating in our pub / bistro fryers for almost 2 weeks. This particular outlet is very high volume and with a high percentage of fried items on the menu from chips and wedges through to chilli salt squid, fish and chips and seafood stands. In normal operation we would be inclined to change the oil twice per week particularly after a weekend trade. We also have a chicken parmigiana night where upto 150 chicken schnitzels will be sealed in the fryer.We were impressed with the potential of the frylow units when installed on the first day. As you were aware the oil was closed to being discarded the day we fitted the units. A test was conducted by which we cooked some chips in the oil which realistically was ready to be discarded, as expected the chips came out pastey and unappetising. On inserting the unit and cooking more chips in the same oil the result was close to that of a product that had been cooked in relatively fresh oil. We inturn used the oil with the frylow units in for another two days. Following that we replaced the oil ready for the June long weekend with both fryers having the frylow units installed. This weekend was extremely busy with high volume. The oil which normally would have been dumped after such a weekend continued to perform and deliver a quality product throughout the whole week, including the Wednesday parmigiana night and incredibly through the entire following weekend. The chefs who would normally discard the oil at the slightest quality issue with the food coming out were the ones who wanted to test the oil to the limit. The key being not to use the oil colour as a indiction of the quality but use the quality of the product exiting from the fryer as the key indicator to oil quality and when to change. This has been an education process for us all, it speaks volumes for the potential benefit of not only producing a quality and more healthy product but a notable cost saving when using the Frylow units on oil consumption.
Regards Peter Boys-Smith Executive Chef CROWNE PLAZA TERRIGAL Pine Tree Lane Terrigal (PO Box 20), Terrigal, NSW 2260, Australia
Since installing the Frylow systems into giraffe, I am really happy to say that we have seen a considerable reduction in our oil costs whilst continuing to maintain our high standards of fried foods. They will definitely be installed into all our new openings and only wish we had discovered them sooner! Juliette Joffe
At first I was skeptical, I couldn't see how this device could make our oil last longer. We usually replace our oil every 4 to 7 days, depending on the food product, so I was amazed when I saw the oil in the three fryers was 14 days and older, yet the food still tasted and looked really good. This represents a substantial saving in our oil costs. Initially the staff were concerned about the dark color of the oil as it got older, but the food, and especially the chips actually tasted better, even with the darker oil. The food was also less oily and we didn't have to top up the cooking oil as much as we usually do. I would definitely recommend the Frylow, especially since it saves so much on your cooking oil costs. Orgeshin Govender |
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